Dinner

Steakhouse Potato Salad Recipe

ByOlivia Monroe January 18, 2026January 18, 2026

Introduction

This Steakhouse Potato Salad is a hearty twist on a classic favorite, packed with bold flavors and a creamy, tangy dressing. Perfect for barbecues or casual dinners, it combines tender red potatoes with crispy bacon, sharp cheddar, and fresh herbs.

A bowl filled with a creamy potato salad made of medium-sized chunks of red-skinned potatoes mixed with a thick layer of white creamy dressing. There are small pieces of orange shredded cheese and green herbs sprinkled evenly throughout the salad, adding color and texture. Tiny bits of bacon with a reddish-brown and crispy look are scattered within the dish. The salad appears rich and has a chunky, mixed texture. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds red potatoes (washed & cubed)
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 small red onion (finely chopped)
5 crispy cooked bacon strips (crumbled)
1 cup shredded cheddar cheese
1/4 cup chopped fresh parsley
1/4 cup chopped dill pickles
Salt & black pepper (to taste)

Instructions

Step 1: Place the cubed red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10 to 15 minutes until the potatoes are fork-tender. Drain well and let them cool.
Step 2: In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and well combined.
Step 3: Gently fold the cooled potatoes into the dressing. Add the finely chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and dill pickles. Mix carefully to combine without breaking the potatoes. Season with salt and black pepper to taste.
Step 4: Cover the potato salad and refrigerate for at least one hour before serving. This rest time allows the flavors to meld beautifully.

Tips & Variations

For extra crispiness, cook bacon fresh and crumble just before mixing to keep texture.
Swap dill pickles for sweet pickles if you prefer a milder tang.
Add chopped hard-boiled eggs for richer flavor and protein.
Use Yukon Gold potatoes as an alternative for a creamier texture.

Storage

Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a gentle stir. It is best enjoyed cold or at room temperature, but avoid warming it in the microwave as the texture may change.

How to Serve

The dish shows a bowl full of creamy potato salad. It has many small potato pieces with creamy white dressing mixed with finely chopped green herbs, bits of red onion, and orange shredded cheese scattered on top. The texture looks soft and chunky with some smooth and creamy parts, and the colors mix white, orange, green, and purple. The bowl is white, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, making this salad a few hours or even the day before allows the flavors to develop fully. Just be sure to keep it refrigerated until serving.

What type of potatoes work best for potato salad?

Red potatoes are ideal because they hold their shape well after cooking. Yukon Gold potatoes are a great alternative if you want a creamier texture.

Olivia Monroe